Tres Leches De Ron Con Chocolate Recipes

TRES LECHES DE RON CON CHOCOLATE

Steps:

• Preheat the oven to 325°F.
• TO MAKE THE CAKE, bring the water to a boil and stir in the instant coffee, mixing until it dissolves. Put the cocoa in a heatproof bowl and pour the hot coffee into it, whisking until there are no lumps; set aside to cool.
• In a large bowl, sift together the flour, baking powder, baking soda, salt, and half of the sugar. In a separate bowl, combine the egg yolks, oil, and vanilla. Add the cooled cocoa mixture and gently stir with a whisk until smooth. Pour the egg mixture into the large bowl with the flour mixture, whisking until the batter is smooth. In a separate bowl, beat the egg whites with the salt and the cream of tartar until it starts to thicken. Add the remaining half of the sugar gradually and continue beating until stiff and glossy peaks form.
• Stir about one-third of the egg whites into the batter to lighten the mixture, then add the remaining egg whites in two parts, folding gently but making sure everything is well incorporated. Divide the batter into 2 ungreased 9-inch pans and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. As soon as they come out of the oven, unmold the cakes onto a wire rack, and let them sit until cool. Remove the pans and prepare the tres leches mixture.
• TO MAKE THE TRES LECHES, bring the half-and-half to a boil in a small saucepan over medium heat. Put the chopped chocolate in a heatproof bowl and pour the hot half-and-half over. Allow to sit for a minute, then stir with a whisk until smooth. Whisk in the evaporated milk, salt, condensed milk, and rum, blending well. Put the cakes in a deep dish or back into their baking pans and pour the warm mixture over them. Be sure to pour any liquid that dripped down the sides on top of the cakes as well. Cover with plastic wrap and refrigerate for 2 to 4 hours, or freeze for 30 to 40 minutes, so they are easier to handle.
• TO MAKE THE FILLING, beat the heavy cream with an electric mixer or by hand until slightly thickened. Add the confectioner's sugar and vanilla and continue beating until thickened and smooth. Refrigerate until the cakes have cooled.
• To assemble the cake, put one of the cakes on a piece of cardboard or a serving platter and spread about one-third of the filling evenly on top. Top with the second cake and cover the top and sides with the remaining filling. Holding the chocolate with a paper towel in one hand, use a peeler to shave the chocolate onto the cake.

CHOCOLATE TRES LECHES CAKE

Steps:

• Heat the oven to 350 degrees. Grease the bottom only of a 9-by-13-inch cake pan (preferably metal), leaving a 1/4-inch border that remains ungreased. Do not butter the sides of the pan.
• Place a large sifter or a sieve in a large bowl. Add the flour, cocoa, baking powder, baking soda and salt and sift. Add the sugar and whisk to combine.
• In another large bowl, whisk the eggs, milk, oil and vanilla until combined. Gradually add the wet ingredients to the dry ingredients and whisk until there are no lumps and the batter is smooth. Carefully pour in the boiling water and stir until combined.
• Pour the batter into the prepared pan. Bake in the center of the oven until a wooden skewer inserted in the center comes out clean and the cake bounces back when lightly pressed, about 25 to 30 minutes.
• Meanwhile, make the tres leches: In a large bowl, combine the evaporated milk, condensed milk (setting 3 tablespoons aside for the whipped cream), heavy cream and vanilla bean seeds or extract (if using) and whisk to combine. Cover with plastic wrap and refrigerate if not using immediately.
• Remove the cake from the oven and let stand for 10 minutes. Run a butter knife around the cake's edges. Cool completely.
• While the cake is still in the pan, use a skewer or a fork to poke small holes through the cake to the bottom, about an inch apart. Slowly spoon the tres leches over the top of the cake, giving it time to soak in. Once the liquid is absorbed, repeat until all the tres leches is used. (Toward the end, the tres leches will pool at the edges, but don't worry; it will be absorbed while in the fridge.) Cover the cake with plastic wrap and refrigerate for at least 5 to 6 hours, preferably overnight.
• When ready to serve, make the whipped cream: Add the reserved condensed milk along with the cream, vanilla and cinnamon (if using) to the bowl of an electric mixer. Beat on medium high until the cream has doubled in volume, forms soft peaks and is light and fluffy. Spread the cake with the cream and sprinkle the chocolate shavings on top. Serve from the pan.

CHOCOLATE TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.
• Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
• Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
• Sift confectioners' sugar and cocoa powder together in a bowl.
• Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.

TRIPLE CHOCOLATE-TRES LECHES CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake. If necessary, wipe fork tines occasionally with paper towel to reduce sticking.
• In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Tap pan on counter several times to help filling mixture flow down holes. Refrigerate about 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid on the bottom of the pan).
• In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle chocolate curls on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

ARROZ CON TRES LECHES RECIPE BY TASTY

Steps:

• Place the rice in a fine-mesh strainer and thoroughly rinse under cool water for about 5 minutes, or until the water runs clear. Let the rice sit in the strainer for 3-5 minutes to dry slightly.
• Transfer the rice to a 4-quart pot. Add the sugar and stir to coat the rice, then add the whole milk, salt, and ¾ cup (180 ml) coconut milk.
• Use a paring knife to split the vanilla bean pod in half lengthwise, then scrape out the seeds. Add the seeds and scraped pod to the pot with the rice.
• Cook the rice mixture over medium heat, stirring to scrape the bottom and sides of the pot often to prevent sticking or burning, until al dente, about 25 minutes. Add the sweetened condensed milk and continue cooking until tender, but not mushy, about 10 minutes more.
• Remove the pot from the heat and stir in ¼ cup coconut milk and the butter until fully incorporated.
• If serving the pudding warm, cover the pot until ready to serve. Otherwise, transfer the rice pudding to a small glass baking dish. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Let cool at room temperature for 20-30 minutes, then transfer to the refrigerator for at least 2 hours, or overnight.
• Meanwhile, make the toasted cinnamon: Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.
• Place the cinnamon sticks on the prepared baking sheet and toast in the oven for 5-7 minutes, or until dark brown and fragrant. Remove from the oven and let cool for 5 minutes. Reduce the oven temperature to 300°F (150°C).
• Transfer the cinnamon sticks to a spice grinder or blender and grind into a fine powder. Transfer the ground toasted cinnamon to a small jar or airtight container and keep at room temperature in a cool dry place for up to 1 month.
• Make the citrus-infused raisins: Add the raisins, orange peel, cinnamon stick, cloves, and hot water to a 4-cup heatproof bowl and let steep for at least 20 minutes, up to overnight.
• Toast the coconut: Spread the coconut in a single layer on a small rimmed baking sheet and toast in the oven until golden brown, 7-10 minutes.
• When ready to serve, transfer the pudding to a large bowl if not still in the pot (remove and discard the vanilla bean pod). Stir in the remaining ½ cup coconut milk until just incorporated, adding more as needed to reach your desired consistency.
• Divide the pudding between serving bowls or glasses. Place a teaspoon of the ground cinnamon in a fine-mesh sieve and dust evenly over the pudding. Sprinkle the toasted coconut and citrus-infused raisins on top and a drizzle with sweetened condensed milk.
• Enjoy!

TRES LECHES (MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!